Description
Autumn Harvest Fall Pasta Salad is a delightful and flavorful dish that celebrates the best of the season. Bursting with roasted vegetables, tender pasta, and a creamy, tangy dressing, this recipe is perfect for a crowd or as a side dish.
Ingredients
– 12 oz fusilli pasta
– 1 cup cubed butternut squash
– 1 cup diced bell peppers
– 1 cup shredded brussels sprouts
– 1/2 cup toasted pecans
– 1/4 cup dried cranberries
– 1/4 cup crumbled feta cheese
– 3 tbsp olive oil
– 2 tbsp apple cider vinegar
– 1 tbsp Dijon mustard
– 1 tbsp honey
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions
1. 1. Preheat the oven to 400°F (200°C).
2. 2. Toss the cubed butternut squash, diced bell peppers, and shredded brussels sprouts with 2 tbsp of olive oil, salt, and pepper.
3. 3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. 4. Cook the fusilli pasta according to package instructions. Drain and rinse with cold water.
5. 5. In a large bowl, combine the roasted vegetables, cooked pasta, toasted pecans, and dried cranberries.
6. 6. In a small bowl, whisk together the remaining 1 tbsp of olive oil, apple cider vinegar, Dijon mustard, honey, and dried thyme. Season with salt and pepper to taste.
7. 7. Pour the dressing over the pasta salad and toss gently to coat.
8. 8. Sprinkle the crumbled feta cheese over the top.
9. 9. Serve chilled or at room temperature.
Notes
For a vegan version, omit the feta cheese. The pasta salad can be made in advance and refrigerated for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Salads & Soups Starters
- Method: Roasting, Tossing
- Cuisine: American